Taste the Air-Chilled Difference®

Wild Mushroom Chicken Over Cauliflower Rice

by , E.A.T., Temecula, California

Wild Mushroom Chicken Over Cauliflower Rice

Serves 4 to 6

    • Wild Mushroom Chicken
    • 1 whole Smart Chicken, cut in eight pieces, or 1 package whole cut up Smart Chicken
    • Kosher salt and freshly ground black pepper, to taste
    • ¼ cup olive oil
    • 4 cloves garlic, whole
    • ¾ pound assorted wild mushrooms (such as porcini, cremini, or shiitake), stems removed and diced
    • 4 sprigs fresh thyme, tied with butchers twine
    • 1 cup white wine (such as Chardonnay)
    • 1 cup chicken stock

    Preheat the oven to 325°F.

    Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. In a large ovenproof pot, heat oil. Add the chicken in batches, making sure not to crowd the pot. Brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

    Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the Chardonnay and cook for 1 minute, scraping the browned bits from the bottom of the pan, then add the chicken stock. Add the chicken (large pieces first), cover, and transfer to the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (165°F on an instant-read thermometer).

    Remove the chicken to a bowl and discard the thyme. On the stovetop, slightly reduce the sauce until thickened. Season to taste, then put the chicken back in the sauce, and serve hot over Cauliflower Rice (recipe follows).

      • Cauliflower Rice
      • 1 tablespoon extra-virgin olive oil
      • 1 medium onion, diced
      • 1 head cauliflower, washed, trimmed, and coarsely chopped
      • Kosher salt and coarsely ground black pepper, to taste

      Heat oil in a large frying pan over medium heat. Add onion and sauté until soft, approximately 10 minutes. Make sure the cauliflower pieces are completely dried before transferring, in batches, to the bowl of a food processor. Process until evenly chopped but not completely pulverized. The cauliflower should be roughly chopped to mimic the texture of rice. Do not over-process, as the cauliflower can get mushy.

      Raise the heat to medium-high. Add the prepared cauliflower rice to the cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside, but tender on the inside (similar to al dente pasta). Season with salt and pepper to taste.

      Pairing: Laughinghouse Sonoma County Pinot Noir

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